A delightful spiced pumpkin bread with raisins, perfect for breakfast or a cozy snack.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Ensure the oven is fully preheated before baking for even cooking.
In a mixing bowl, whisk together the pumpkin puree, sugar, melted butter, and eggs until smooth.
Mix thoroughly to ensure the sugar dissolves completely.
In another bowl, combine the flour, baking powder, baking soda, cinnamon, and ginger.
Sift the dry ingredients for a lighter texture.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to prevent a dense loaf.
Fold in the raisins gently.
Coat the raisins in a bit of flour before adding to prevent them from sinking.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Check the bread at 60 minutes to avoid overbaking.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling the bread in the pan helps it set properly.
Slice and serve your spiced pumpkin raisin bread. Enjoy!
Serve with a dollop of whipped cream or a drizzle of honey for extra indulgence.
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